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Morning breakfast done right with these Buttermilk Pancakes! Gluten-Free and ready to eat in 35 minutes, you’ll be guaranteed to enjoy these for breakfast any day of the week!

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  • Makes 12 Pancakes
  • Prep 20 minutes
  • Cook 15 minutes

Morning breakfast done right with these Buttermilk Pancakes! Gluten-Free and ready to eat in 35 minutes, you’ll be guaranteed to enjoy these for breakfast any day of the week!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Makes 12 Pancakes
  • Prep 20 minutes
  • Cook 15 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 280 g Gluten Free Plain Flour
  • 30 g Natvia
  • 1.5 teaspoons Baking Powder
  • 1 teaspoon Bicarb Soda
  • 1 teaspoon Salt
  • 2 Eggs
  • 430 mls Buttermilk
  • 125 mls Soda Water
  • 1 teaspoon Vanilla
  • 60 g Unsalted Butter, melted
  • Maple Butter:
  • 125 g Unsalted Butter, softened
  • 60 mls Natvia Sugar-Free Maple Flavoured Syrup

Nutritional Information:

Nutritional information is per pancake with maple butter

METHOD

  1. To make the maple butter place the softened butter and syrup in the bowl of an electric mixer. Beat until combined. Place the butter onto a sheet of glad wrap and roll into a sausage shape. Place into the freezer while you make the pancakes.
  2. In a large bowl combine the dry ingredients. Mix to combine then make a well in the centre.
  3. In a separate bowl combine the wet ingredients together. Pour into the dry and whisk until you have a smooth batter.
  4. Heat a large frying pan over a medium heat. Spoon 1/3 of a cup of the batter into the frying pan. Cook until bubbles form on the surface.
  5. Flip and continue to cook for a further 1-2 minutes.
  6. Remove the butter from the freezer and cut into rounds.
  7. Serve the pancakes hot with a round of maple butter.

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